Preheat your oven to 425°F (220°C).

Rinse quinoa in a fine mesh sieve. Combine quinoa and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.

Toss chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, and a few grinds of pepper. Spread on a baking sheet in a single layer. Roast for 18–22 minutes, turning once, until edges are browned and tender.

While vegetables roast, combine tahini, lemon juice, olive oil, garlic, cumin, and a pinch of salt in a bowl. Whisk until smooth. Add warm water a tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust lemon or salt.

Drain and rinse chickpeas. If you prefer them warm and slightly crispy, toss with 1 tsp olive oil, salt, and pepper and roast on the tray for the last 8–10 minutes.

In a large bowl, combine quinoa, roasted vegetables, chickpeas, herbs, and 2–3 tablespoons of dressing. Toss to coat. Add feta or olives if using.

Taste and adjust seasoning with more lemon, salt, or pepper. Serve warm or chill for at least 30 minutes to let flavors meld.